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Dinner recipe · from the recipe book

Crispy Oregano Tofu and Chickpea Salad

Golden, crisp-edged tofu and chickpeas over mixed greens with cucumber, tomato and olives, tossed in a lemony garlic-dill yogurt dressing.

Crispy Oregano Tofu and Chickpea Salad

Ingredients

  • 14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 2 tbsp30 gOlive oil
  • 1 tbsp3 gDried oregano
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 3 cloves9 gGarlicminced
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 1 lemon, juiced45 gLemon juice
  • 1 cup sprigs8 gFresh dillchopped
  • 2 tbsp30 gWater
  • 3¼ cups chopped150 gRomaine lettucechopped
  • 3 cups loosely packed90 gBaby spinach
  • 2 cups sliced200 gCucumberdiced
  • 1⅓ cups200 gCherry tomatoeshalved
  • ½ medium50 gRed onionthinly sliced
  • 9 large olives40 gBlack olives, cannedsliced
  • ⅓ cup crumbled60 gFeta cheesecrumbled

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. In a large bowl, toss the tofu and chickpeas with 2/3 of the olive oil, the oregano, the paprika, half of the salt and half of the black pepper.
  3. Spread the tofu and chickpeas on the sheet pan in one layer and roast 25 to 30 minutes, flipping halfway, until golden and crisp at the edges; cool 5 minutes.
  4. While they roast, make the dressing: whisk the Greek yogurt, lemon juice, garlic, dill, water, the remaining 1/3 of the olive oil, the remaining half of the salt and the remaining half of the black pepper until smooth.
  5. In a large salad bowl, combine the romaine, spinach, cucumber, cherry tomatoes, red onion and olives.
  6. Add half of the yogurt dressing to the greens and toss to coat.
  7. Divide the salad among 4 plates, top with the roasted tofu and chickpeas and the feta, and drizzle with the remaining half of the yogurt dressing.

Contains: Milk, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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